Original recipes and photos with a hearty measure of facts, family, inspiration and humor. Everything food. Some reviews of area restaurants, some whimsical prose for reading pleasure.

Sunday, May 5, 2013

Easiest Eggrolls with Chicken!

This is one of those recipes that I wouldn't normally share because I figure everyone already has, but it is so fun and a recipe that kids can help make and feel a certain amount of pride and achievement. These puppies pack a mean punch of with lots of B vitamins and minerals like magnesium, potassium and Vitamin C. Also, cabbage is rich in antioxidants, phyto-chemicals and Vitamin K. Simplistic, no fuss ingredients, easy cleanup and no plates needed, make this recipe one worth sharing.
1 lb. bag coleslaw or broccoli slaw mix
1 9 oz. pkg. cooked, carving board type chicken breast, minced
2 tbsp. hoisin sauce
1 tbsp. fish sauce
egg roll wrappers
SPST
oil for frying
olive oil for drizzling
Heat cooking oil to 375*F, about 3 inches.
In a large saute pan over medium high heat, drizzled with olive oil, saute slaw mix for 1 to 2 minutes or until fragrant, and remove from heat. Fold in chicken, hoisin and fish sauce. Allow to cool enough to handle.
Place about 2 tbsp. mix into each wrapper and fold according to package instructions. Fry in batches until golden, about 3 minutes, and drain on paper towels. Makes about 22 egg rolls. Serve with Sweet Chili Sauce.